CA2563654C - Flour and dough compositions and related methods - Google Patents
Flour and dough compositions and related methods Download PDFInfo
- Publication number
- CA2563654C CA2563654C CA2563654A CA2563654A CA2563654C CA 2563654 C CA2563654 C CA 2563654C CA 2563654 A CA2563654 A CA 2563654A CA 2563654 A CA2563654 A CA 2563654A CA 2563654 C CA2563654 C CA 2563654C
- Authority
- CA
- Canada
- Prior art keywords
- wheat
- flour
- bran
- enzymes
- wheat grain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 135
- 238000000034 method Methods 0.000 title claims abstract description 54
- 239000000203 mixture Substances 0.000 title abstract description 21
- 241000209140 Triticum Species 0.000 claims abstract description 180
- 235000021307 Triticum Nutrition 0.000 claims abstract description 180
- 102000004190 Enzymes Human genes 0.000 claims abstract description 136
- 108090000790 Enzymes Proteins 0.000 claims abstract description 136
- 235000013339 cereals Nutrition 0.000 claims abstract description 126
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 24
- 102000003992 Peroxidases Human genes 0.000 claims description 44
- 235000011844 whole wheat flour Nutrition 0.000 claims description 41
- 239000000470 constituent Substances 0.000 claims description 39
- 108040007629 peroxidase activity proteins Proteins 0.000 claims description 38
- 238000003801 milling Methods 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000000047 product Substances 0.000 description 45
- 239000000463 material Substances 0.000 description 32
- 235000013305 food Nutrition 0.000 description 27
- 230000008569 process Effects 0.000 description 13
- 239000004615 ingredient Substances 0.000 description 11
- 230000009849 deactivation Effects 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 235000011845 white flour Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 5
- 235000012041 food component Nutrition 0.000 description 5
- 239000005417 food ingredient Substances 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 4
- 230000000415 inactivating effect Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000012471 refrigerated dough Nutrition 0.000 description 4
- 238000013019 agitation Methods 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 240000006716 Triticum compactum Species 0.000 description 2
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 235000012180 bread and bread product Nutrition 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 239000000182 glucono-delta-lactone Substances 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- 229960001867 guaiacol Drugs 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000045595 Phosphoprotein Phosphatases Human genes 0.000 description 1
- 108700019535 Phosphoprotein Phosphatases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 235000002037 Triticum compactum Nutrition 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000012791 bagels Nutrition 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000005021 flexible packaging material Substances 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 229920006389 polyphenyl polymer Polymers 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
- A21D10/025—Packaged doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US56999204P | 2004-05-11 | 2004-05-11 | |
| US60/569,992 | 2004-05-11 | ||
| PCT/US2005/014730 WO2005112663A2 (en) | 2004-05-11 | 2005-05-02 | Flour and dough compositions and related methods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2563654A1 CA2563654A1 (en) | 2005-12-01 |
| CA2563654C true CA2563654C (en) | 2013-03-12 |
Family
ID=35428779
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2563654A Expired - Fee Related CA2563654C (en) | 2004-05-11 | 2005-05-02 | Flour and dough compositions and related methods |
Country Status (4)
| Country | Link |
|---|---|
| US (2) | US7258888B2 (de) |
| EP (1) | EP1746903A2 (de) |
| CA (1) | CA2563654C (de) |
| WO (1) | WO2005112663A2 (de) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8455037B2 (en) | 2006-06-16 | 2013-06-04 | Kraft Food Global Brands Llc | Production of stabilized whole grain flour and products thereof |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8017172B2 (en) | 2005-08-25 | 2011-09-13 | Conagra Foods Food Ingredients Company, Inc. | Whole grain flour and products including same |
| US7419694B2 (en) * | 2003-12-17 | 2008-09-02 | Conagra Foods Food Ingredients Company, Inc. | Process for producing an ultrafine-milled whole-grain wheat flour and products thereof |
| EP1701619B1 (de) * | 2003-12-17 | 2019-10-16 | Ardent Mills, LLC | Verfahren zur herstellung eines ultrafein vermahlenen vollwert-weizenmehls und seine zusammensetzungen |
| US7258888B2 (en) * | 2004-05-11 | 2007-08-21 | General Mills Marketing, Inc. | Flour and dough compositions and related methods |
| PT1785192E (pt) * | 2005-11-11 | 2010-12-03 | Barilla G E R Flii Societa Per Azioni | Massa de trigo duro com elevado teor de sêmea dietética e processo para produção da mesma |
| WO2007130070A1 (en) * | 2006-05-10 | 2007-11-15 | General Mills Marketing, Inc. | Batter compositions and methods of preparing and using same |
| US20080131582A1 (en) * | 2006-12-05 | 2008-06-05 | Jan Karwowski | Production of whole grain hot cereal products |
| US20080171114A1 (en) | 2006-12-20 | 2008-07-17 | Castillo Rodriguez Francisco B | Process for the production of refined whole-wheat flour with low coloration |
| US20090169707A1 (en) * | 2007-12-28 | 2009-07-02 | Nisshin Flour Milling Inc. | Process of producing whole wheat flour |
| CA3116263C (en) * | 2011-02-24 | 2023-04-18 | Intercontinental Great Brands Llc | Stabilized whole grain flour and method of making |
| CA3060899C (en) | 2011-04-14 | 2022-11-15 | Intercontinental Great Brands Llc | Method for producing a stabilized flour using a lipase inhibitor |
| RU2619304C2 (ru) | 2013-03-15 | 2017-05-15 | Интерконтинентал Грейт Брендс Ллк | Улучшение вкуса и текстуры изделий из отрубей и зародышей |
| CN107105679A (zh) | 2014-12-29 | 2017-08-29 | 洲际大品牌有限责任公司 | 酶促麸和胚芽风味以及质构改进 |
| US10624356B2 (en) * | 2016-03-18 | 2020-04-21 | General Mills, Inc. | Refrigerated dough with extended shelf life made from white wheat flour |
| AU2017297378A1 (en) | 2016-07-14 | 2019-01-24 | General Mills, Inc. | Stable, packaged, refrigerated dough compositions |
| US12053009B2 (en) | 2021-01-08 | 2024-08-06 | Intercontinental Great Brands Llc | Method of reducing asparagine in whole grain flours |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3857987A (en) * | 1973-12-26 | 1974-12-31 | Staley Mfg Co A E | Wet milling of coarse ground wheat and other cereal grains |
| US5240733A (en) * | 1987-06-18 | 1993-08-31 | Tkac & Timm Enterprises, Limited | Dietary fibre composition |
| HUT63158A (en) * | 1990-05-23 | 1993-07-28 | Lipogenics Inc | Process for obtaining tokotrienols, tokoferols and tokotrienol-like compounds and pahrmaceutical compositions comprising same as active ingredient |
| US5164013A (en) * | 1990-08-22 | 1992-11-17 | Kansas State Univ. Research Foundation | Process for dry milling of wheat to obtain gluten and starch |
| US5114079A (en) * | 1990-12-10 | 1992-05-19 | Kansas State University Research Foundation | Simplified method and apparatus for producing white flour from wheat grain |
| CA2087047C (en) * | 1992-01-13 | 1996-10-15 | Sambasiva R. Chigurupati | Method for increasing stability and bake absorption of a bread baking wheat flour and resulting dough |
| US5395639A (en) * | 1992-10-23 | 1995-03-07 | Borden, Inc. | Milling procedure for the manufacture of alimentary paste and pasta products from whole grains |
| US5523109A (en) * | 1994-06-16 | 1996-06-04 | General Mills, Inc. | Oat flour and method of preparation |
| US6610349B1 (en) * | 1998-05-15 | 2003-08-26 | Cargill, Incorporated | Milled cereal by-product which is an additive for increasing total dietary fiber |
| US6899940B2 (en) * | 1999-09-29 | 2005-05-31 | Peter Steven Leriget | Absorbent mat assembly |
| US6899907B1 (en) * | 2000-09-18 | 2005-05-31 | General Mills, Inc. | Bleach bran and bran products |
| US6616957B1 (en) * | 2000-11-28 | 2003-09-09 | Kraft Foods Holdings, Inc. | Method of stabilizing graham flour, and cracker produced from said flour |
| US8053010B2 (en) * | 2001-12-04 | 2011-11-08 | General Mills, Inc. | Bran and bran containing products of improved flavor and methods of preparation |
| US7258888B2 (en) * | 2004-05-11 | 2007-08-21 | General Mills Marketing, Inc. | Flour and dough compositions and related methods |
-
2005
- 2005-04-18 US US11/108,514 patent/US7258888B2/en not_active Expired - Lifetime
- 2005-05-02 CA CA2563654A patent/CA2563654C/en not_active Expired - Fee Related
- 2005-05-02 WO PCT/US2005/014730 patent/WO2005112663A2/en not_active Ceased
- 2005-05-02 EP EP05741874A patent/EP1746903A2/de not_active Withdrawn
-
2007
- 2007-07-10 US US11/827,112 patent/US20070259091A1/en not_active Abandoned
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8455037B2 (en) | 2006-06-16 | 2013-06-04 | Kraft Food Global Brands Llc | Production of stabilized whole grain flour and products thereof |
| US8455036B2 (en) | 2006-06-16 | 2013-06-04 | Kraft Foods Global Brands Llc | Production of stabilized whole grain wheat flour and products thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| US20050255219A1 (en) | 2005-11-17 |
| US20070259091A1 (en) | 2007-11-08 |
| US7258888B2 (en) | 2007-08-21 |
| EP1746903A2 (de) | 2007-01-31 |
| CA2563654A1 (en) | 2005-12-01 |
| WO2005112663A2 (en) | 2005-12-01 |
| WO2005112663A3 (en) | 2006-10-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20220502 |